Three Sisters Soup

Directions

1. 1
   Drain and rinse soaked beans. Put them in a pot and cover with water by an inch. Bring to a boil and simmer for about 45 minutes or until tender but not mushy. Add more water if necessary.
2. 2
   While beans are cooking, cut squash in half and scoop out seeds. Bake squash halves, cut side up, in a 375-degree oven for about 45 minutes or until tender.
3. 3
   Heat oil in a large saucepan. Add onions and a pinch of salt and saute over medium heat, stirring often until golden, about 10 minutes.
4. 4
   Add carrot, garlic and celery and saute for 5-10 minutes.
5. 5
   Scoop cooked squash out of shell. Add to onion mixture and mix well, smoothing out any large lumps.
6. 6
   Add stock and bring to a boil.
7. 7
   Turn down heat and add beans, corn and thyme. Simmer, covered, for 5 minutes, stirring occasionally.
8. 8
   Salt and pepper to taste.
9. 9
   Serve hot with crusty bread.